Four plates of apricot swiss roll slices

Apricot swiss roll

Name: Apricot swiss roll
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 10
Cuisine: South African
Ingredients: 35g unsalted butter melted; 25g caster sugar plus 2 tbsp; 5 apricots stoned and chopped; ½ vanilla bean seeds scraped out; 4 eggs; 145g light brown muscovado sugar; ½ tsp vanilla extract; 115g self-raising flour; 200ml double cream; 2 tbsp apricot brandy

Nadine Brown

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Serves 8 - 10

A little effort

Prep: 30 mins

Cook: 20 mins

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Use fresh apricots to make a juicy compote, folded through brown sugar cream. It fills a swiss roll sponge alongside a boozy apricot syrup

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Make this apricot swiss roll, then check out our classic swiss roll, lemon and orange swiss roll and more roulade recipes.

Ingredients

Nutrition

35g unsalted butter

melted
25g caster sugar

plus 2 tbsp
5 apricots

stoned and chopped
½ vanilla bean

seeds scraped out
4 eggs
145g light brown muscovado sugar
½ tsp vanilla extract
115g self-raising flour
200ml double cream
2 tbsp apricot brandy

Nutrition: (10)

kcal295
fat15.7g
saturates9.1g
carbs31.8g
sugars23g
fibre1g
protein4.3g
salt0.2g

Method

step 1

Heat the oven to 200C/180C fan/gas 6. Use a little of the melted butter to line a 30cm x 20cm rimmed baking tray with baking paper – it’s fine if the tray is slightly larger but the batter needs to evenly spread.
step 2

Simmer 25g of caster sugar and 50ml of water in a small pan over a low heat until the sugar has dissolved, then add the apricots and vanilla bean and seeds, tossing in the syrup. Simmer for 10 mins until soft. Strain into a bowl, reserving the syrup, and leave the apricots to cool. Discard the vanilla bean.
step 3

In a large bowl, use electric beaters to whisk the eggs, 115g of the muscovado sugar and the vanilla extract for 5 mins until thick and lighter in colour. Fold in the flour, then gradually fold in the melted butter. Tip the mixture into the tin, tipping so the mixture spreads evenly. Give it a few taps on the worksurface to get rid of any air bubbles. Bake for 10-12 mins or until cooked through and springy in the middle.
step 4

Lay out a piece of baking paper slightly larger than the baking tray and scatter with the remaining caster sugar. Carefully turn out the cake and trim ½ cm from the longer sides to create neat edges. Roll up the sponge as tightly as possible, starting from one of the shorter sides, rolling the paper with it – you might experience a few small cracks which is fine. Leave rolled up until completely cool.
step 5

Using an electric beater, beat together the cream, remaining brown sugar and a pinch of salt until the mixture starts to form soft peaks. Fold in half the apricots. Combine the reserved syrup with the apricot brandy. Carefully unroll the cake and brush the entire inside surface with the syrup. Spread the cream over the cake, leaving a 1cm border. Scatter over the remaining apricots and carefully reroll without the baking paper. Transfer to a board, slice and serve.

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Authors

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Nadine Brown

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